dolce

Treat yourself to a decadent Starbucks Cinnamon Dolce Latte any time you want with this spot-on copycat recipe!

Copycat Starbucks Cinnamon Dolce Latte Recipe

Cup White Sugar

Cup Brown Sugar

Cups Water

Tbsp Vanilla Extract

Cinnamon Sticks

Tbsp Cinnamon Dolce Syrup

Cups Coffee (brewed strong)

Cups Milk

Cinnamon (for garnish)

Whipped Cream (for garnish)

Combine the sugars, water and cinnamon sticks in a small saucepan and bring to a boil, whisking occasionally.

Reduce and let simmer for about 10 minutes until the volume is reduced by half.

Take off of the heat and stir in the vanilla.

Let cool before storing it in a mason jar to keep in the fridge.

For the homemade cinnamon syrup:

Brew your coffee at twice it’s normal strength as you’re going to heavily dilute it with milk.

Place your milk in a saucepan over medium-high heat and whisk constantly (or use a frother).

When the milk is at least half foam, remove from heat.

Stir 1-2 Tablespoons of the cinnamon dolce syrup into the hot coffee and top with milk and foam

Garnish with whipped cream, a sprinkle of cinnamon and a drizzle of cinnamon dolce syrup.

For two cinnamon dolce lattes:

https://www.youtube.com/watch?v=D5b4Ep33Exo

Spot-on copycat recipe to recreate Starbucks Cinnamon Dolce Latte at home!  How to make the cinnamon dolce syrup so you can enjoy this delicious coffee drink anytime!
RECIPE: https://thesoccermomblog.com/starbucks-cinnamon-dolce-latte/

Starbucks Cinnamon Dolce Latte - Copycat Recipe

Crumbly almond-flavored amaretti cookies absorb sweet peach juice and guarantee a crisp crust in this gorgeously delicious summer pie. 

Peach and Amaretti Cookie Pie

2CUPS all-purpose flour

unsalted butter

amaretti cookies

apple cider vinegar

peaches

egg,

sugar

brown sugar

2TBSP. honey

salt

Chop the cold butter into cubes and combine in a large bowl with the flour, a pinch of salt, and 1 Tbsp. sugar until mixture resembles coarse meal.

In a pitcher, mix 1/2 cup cold water with 1 oz. of ice and the apple cider vinegar. Drizzle over the flour mixture a little at a time. Knead dough in the bowl until it starts to come together. Turn dough out onto a work surface dusted with a bit of flour and knead it briefly. Form it into a ball and place it in a bowl. Cover with plastic wrap and let rest for 1 hour.&nbsp;

Roll out the dough until it is around 1/8" thick; transfer to an oval baking dish. Trim the excess dough and pinch along the perimeter of the pan to create a decorative effect.

Preheat the oven to 350°F. &nbsp;

For the filling: Crumble the amaretti cookies and sprinkle them into the baking dish (they will add sweetness and absorb the peach juice).

Cut the peaches in half, remove the pits, and place them flat on a cutting board. With a sharp knife, cut them into very thin slices, keeping the slices close together. Use a spatula to transfer the peaches into the baking dish. Press them down gently, so that they slant a bit without losing their shape. Arrange them in alternating directions and fill up any empty areas with single slices. Brush the edges of the pie with the beaten egg, then sprinkle brown sugar on top.

Bake the pie on the lower rack of the oven for around 50 minutes. Remove from the oven; melt 2 Tbsp. honey on the stove and brush it immediately over the peaches.

Cinnamon Dolce Syrup - A delicious cinnamon flavored simple syrup that taste great in everything from cinnamon dolce lattes to your morning cup of coffee.

Cinnamon Dolce Syrup

white granulated sugar

water

cinnamon

In a small saucepan over medium heat, combine...

In a small saucepan over medium heat, combine all ingredients.  Bring to a soft boil and cook until the sugar dissolves, stirring the entire time.

Transfer to a heat-proof container to cool to...

Transfer to a heat-proof container to cool to room-temperature.  Store in refridgerator until ready to use.

Gently melt 1/2 cup of butter. Crush the cookies and mix them with the butter. Spread the mixture on the bottom of a cake pan (10 inch diameter, 1 inc...

No-Bake Chocolate Tart

3/4CUP cream

7OZ. chocolate cookies

2/3CUP butter

milk chocolate

dark chocolate

Meringues

Gently melt 1/2 cup of butter. Crush the cookies and mix them with the butter. Spread the mixture on the bottom of a cake pan (10 inch diameter, 1 inch deep), pressing it down well with your hands. Refrigerate it while you prepare the rest.&nbsp;

Heat the cream with the rest of the butter for a couple of minutes. Coarsely chop the dark and milk chocolate. Place it in a mixing bowl and pour the hot cream over it; let sit for 1 minute, then stir, allowing the chocolate to melt fully.

Pour the mixture over the cookie crust, then refrigerate for at least 4 hours.

Remove from the refrigerator 10 minutes before serving and garnish with mini meringues or berries to taste.

Mix 1/2 teaspoon of gelatin into half of the custard, heated. Whip 1/2 cup of cream with 9 ounces of mascarpone and gently fold into the cream. Chop t...

Chocolate Tiramisu

mascarpone

1 1/4CUPS cream

1 1/4CUPS custard

5OZ. dark chocolate 60%

Espresso

Unsweetened cocoa powder

Gelatin

Mix 1/2 teaspoon of gelatin into half of the custard, heated. Whip 1/2 cup of cream with 9 ounces of mascarpone and gently fold into the cream. Chop the chocolate and mix it with the other half of the custard, heated, stirring until it has melted, then blend with an immersion mixer. Whip the rest of the cream with the rest of the mascarpone and fold into the chocolate cream.

&nbsp;In dessert cups, spread a layer of chocolate cream, top with a layer of espresso-soaked ladyfingers, then cover with another, generous layer of more chocolate cream. Add another layer of coffee-soaked ladyfingers, then top off with the mascarpone cream. Cover with plastic wrap and refrigerate for 4 hours. Sprinkle with a dusting of cocoa powder.

Break up the chocolate and melt it in a bain-marie along with the butter....

Flourless Chocolate Cake

3TBSP. butter

eggs

Break up the chocolate and melt it in a bain-marie along with the butter.

Separate the egg yolks and whites. Beat the egg yolks with 1/3 cup of sugar until they are very foamy. Beat the egg whites separately along with the remaining sugar. Using a spatula, gradually fold the beaten egg yolks and whites into the melted chocolate, alternating between them and making a continuous upwards circular movement.

&nbsp;Line a round cake pan with parchment paper and butter the paper. Pour the batter into the pan and bake at 340°F in a convection oven for 30-35 minutes.

Cantucci, also known as cantuccini or biscottini di Prato are almond studded cookies, cut and baked a second time in the oven. They are a typical Tuscan end to a meal, dunked in sweet Vin Santo wine.  

Tuscan Cantucci Almond Cookies

4CUPS all-purpose flour

2CUPS sugar

14OZ. shelled almonds

vanilla bean pod

1TSP. baking powder

lemon

Preheat the oven to 400°F.&nbsp;

Combine the flour with the eggs, sugar, a pinch of salt, lemon zest, seeds from the vanilla bean pod, and baking powder. Add the almonds and mix until incorporated.&nbsp;

Divide the dough into 5 loaves and place them on two baking trays lined with parchment paper. Bake for 20 minutes; remove from the oven and let cool slightly. Cut into diagonal slices around 3/4" thick. Place them on the baking tray cut-side down and bake again for another 10 minutes.

Cut the bread into cubes and place them in a bowl. In another bowl, mix together the milk, sugar, egg, and cocoa powder, then blend with an immersion ...

Individual Chocolate Bread Puddings

1C. milk

1/3LB. stale rustic bread

cocoa powder

Butter

Cut the bread into cubes and place them in a bowl. In another bowl, mix together the milk, sugar, egg, and cocoa powder, then blend with an immersion blender. Pour the mixture on top of the bread and combine. Fill 4 buttered ramekins with the bread mixture, pressing down gently.

Bake at 350°F for 10-12 minutes. Serve dusted with powdered sugar. Serve

with jam, whipped cream, yogurt, ice cream, etc.

To make apricot dacquoise, first whisk the egg whites with a pinch of salt. Once it begins to thicken, add the granulated sugar and continue whisking....

Apricot Dacquoise

almond flour

2TBSP. Italian 00 flour

Salt

1LB. apricots

1 1/2OZ. sugar

1 1/2OZ. Butter

gelatin

Lemon thyme

Lemon

To make apricot dacquoise, first whisk the egg whites with a pinch of salt. Once it begins to thicken, add the granulated sugar and continue whisking. Once a firm meringue is formed, fold in the sifted powdered sugar, the almond flour, and the sifted Italian 00 flour, using a spatula to gently lift the mixture from the bottom up. Transfer the mixture to a piping bag fitted with a 1/2” plain nozzle. Grease an 8” springform pan lined with a circle of parchment paper. Cover with the batter, spiraling out from the center. Pipe several dots along the outside, placing them very close together. Bake for 20 minutes at 320°F. Remove the dacquoise from the oven and leave to cool, then remove from the mold. You can also prepare this the day before.

For the filling: soak the gelatin in cold water. Place 9 oz pitted apricots in a pot and cook for about 10 minutes over a low heat with one or two sprigs of lemon thyme and a little lemon juice, until a purée is formed (you can add a spoonful of water if necessary). Remove the thyme sprigs and blend. Mix the egg and the yolks with the granulated sugar, then spread over the apricot purée and heat until it reaches a boil, stirring continuously; remove from the heat. Squeeze dry the soaked gelatin and stir in to the egg mixture, then add the butter; stir well to combine, then let cool and pour over the cake. Top with the remaining apricots, halved, dust with powdered sugar, and bake for 5 minutes at 400°F.

Enjoy fresh from the oven, garnished with a few lemon thyme leaves and almonds. Store in the refrigerator.

Try these traditional Italian cookies from Siena for a deliciously different Christmas treat or for anytime of the year!

Ricciarelli: the Classic Tuscan recipe

orange peel

1/3CUP all-purpose flour

1SHEET wafer paper

bitter almond extract

Dice the candied orange into ⅛ “ pieces. Blend the diced peel with the powdered sugar and almond flour in a food processor for 1-2 minutes. Add the all-purpose flour, a pinch of salt and a few drops almond extract.&nbsp;

Bring water to a boil. Dissolve the granulated sugar in the water. When it begins to melt, add it to the candied fruit-sugar mixture with the food processor on low speed. Add the egg whites and continue to mix until the eggs are completely incorporated and the dough is compact. Shape the dough into a small loaf and cover with a tea towel. Let rest for at least 2 hours.&nbsp;

Preheat the oven to 310°F.

Place the dough on top of the wafer paper sheet. Coat a rolling pin with powdered sugar or put a sheet of parchment paper between the rolling pin and the dough to prevent sticking and roll out the dough.&nbsp;

Cut out the ricciarelli with a diamond-shaped cookie cutter. Trim the extra wafer from the base of the biscuits with a small knife.


	 


Place the ricciarelli on a baking tray and sprinkle with powdered sugar. Bake for 20 minutes. Remove from the oven and let cool.&nbsp;

Combine the flour, 1/4 cup of granulated sugar, and the crumbled yeast; begin to combine with the room temperature eggs and milk, then add in 1 teaspo...

Christmas Cake

2 3/4C. cream

3 3/4C. Italian 0 flour

currants

raspberries

3/4C. milk

1STICK butter

1 1/2TBSP. fresh brewer's yeast

Combine the flour, 1/4 cup of granulated sugar, and the crumbled yeast; begin to combine with the room temperature eggs and milk, then add in 1 teaspoon of salt; once the mixture begins to turn smooth, incorporate the softened butter a little at a time. Work the mixture for 4-5 minutes, then add it to a tapered cake pan (7-inch top and 6-inch base) thoroughly greased with butter. Tap the pan on a work surface to pack down the mixture; let it rise for 1 hour and 30 minutes at room temperature until it doubles in size. Bake at 350°F for 40 minutes; remove from the oven, let rest at 10 minutes, then remove the cake from the pan and let cool on a grate.

FOR THE CREAM: Mix the cream, mascarpone, and powdered sugar; beat with an electric hand mixer until creamy.

FOR THE MERINGUE: Beat the egg whites; once they start to become foamy, add 3/4 cup of granulated sugar in spoonfuls as you continue to beat. Once you've added all the sugar, beat for 1-2 more minutes until it forms stiff peaks.

TO SERVE: Cut the cake into 4 discs. Distribute the currants and raspberries onto the 3 largest discs and cover with plenty of cream. Put the cake together by stacking the discs. Remove any excess cream that escapes out of the sides, then use a spatula to cover the cake with the meringue; broil the meringue in a few places using a blowtorch. Garnish as desired.

The One and Only “Budino” Custard

milk

2C. type 0 flour

1 3/4STICK butter

1/4C. sugar

In a bowl, mix together the flour and sugar. In another bowl, add the room temperature milk, then incorporate the flour and sugar, mixing until everything is evenly blended. Pour the mixture through a sieve and into a saucepan, then heat.

Add in the finely chopped chocolate and the butter and mix until they are melted. Lower the heat to the minimum and cook while stirring for 3 minutes. Raise the heat and continue to cook while stirring, until the pudding becomes thick (at about 210°F).

Lower the heat again and continue to cook while stirring for about 7 minutes. Fill a non-stick bundt pan (10-inch diameter) with extremely cold water to cool it. Dump the water out after five minutes and dry it; pour in the mixture and let it cool until it reaches room temperature.

Cover it with plastic wrap and let it chill in the refrigerator for 2 hours. Remove the custard from the refrigerator and discard the plastic wrap; place a plate on top and turn the custard over. If the custard does not come out of the pan, briefly immerse the pan in hot water. Serve the custard cold with whipped cream to taste.

Grease the bottom and sides of a springform pan (10-inch diameter) with a pat of butter. Line it with a sheet of parchment paper and butter it as well...

Glazed Chocolate Cake

hazelnuts

1/4C. flour

Grease the bottom and sides of a springform pan (10-inch diameter) with a pat of butter. Line it with a sheet of parchment paper and butter it as well. Dust it with flour; collect the excess and keep it to the side. In a bain-marie over low heat, melt the butter and 14 ounces of chocolate broken into pieces, stirring continuously.

As soon as it is melted, transfer the bowl to a cold work surface and let it cool. Blend the 5 egg yolks with the granulated sugar to obtain a fluid cream; add in the excess flour, combine, and then add in the melted chocolate.

Beat the egg whites to stiff peaks and gently fold them into the batter. Pour the batter into the pan and bake at 320°F for 50 minutes. Remove the cake from the oven and let it cool for at least 30 minutes. Remove the cake from the pan, level the top if necessary, turn it over, and let it cool on a grate.&nbsp;

In a bain-marie, melt 3.5 ounces of the chocolate with 3 tablespoons of powdered sugar, sifted directly into the bowl, until you obtain a glaze. Pour the glaze in the center of the cake and spread it across the entire surface with a spatula. Chop up the hazelnuts and the remaining chocolate, mix them together in a bowl, and sprinkle them on top of the cake.

Combine the flour, granulated sugar, butter and a pinch of salt; then knead in the egg, egg yolk, wine and aquavite. Cover the dough and refrigerate f...

Carfogn: Traditional from Belluno

3 1/3CUPS flour

3 1/2OZ. butter

dry white wine

apple aquavite

Peanut oil

poppy seeds

dry biscotti

1 1/2OZ. milk

Combine the flour, granulated sugar, butter and a pinch of salt; then knead in the egg, egg yolk, wine and aquavite. Cover the dough and refrigerate for 1 hour.

For the filling: toast the poppy seeds in a pan for 2-3 minutes. Melt the chocolate over a bain-marie. Coarsely chop the biscotti. Purée the poppy seeds with the sugar, then add first the biscotti, then the chocolate, and finally the milk and the aquavite. Let it rest for 10 minutes, then transfer the filling to a pastry bag. Roll out the dough into 2 rectangular sheets, about 1/8-inch thick. Add small mounds of filling to one sheet, spaced about 2 inches apart.

Cover with the second sheet, pressing along the edges to remove any excess air, then cut the rectangular carfogn using a pastry wheel. Fry the carfogn, a few at a time, in plenty of peanut oil for a couple of minutes, until they start to turn golden. Drain on paper towels, sprinkle with powdered sugar and serve immediately.

If using gelatin sheets, soak in cold water, then squeeze out well. Cook the cream with 3/4 cup of sugar and the vanilla seeds for 10-12 minutes, unti...

Passion Fruit Panna Cotta

1QUART cream

1CUP sugar

2TBSP. gelatin (1 oz)

cornstarch

passion fruit

null Cat's tongue cookies (lingue di gatto)

If using gelatin sheets, soak in cold water, then squeeze out well. Cook the cream with 3/4 cup of sugar and the vanilla seeds for 10-12 minutes, until it starts to simmer. Add the gelatin. Transfer the mixture into a 1-quart mold, let it cool, then refrigerate for at least 3 hours. Cut the passion fruit in half to obtain the pulp and seeds.&nbsp;

Blend in a blender, then filter: you will need about 1/2 cup of juice. Add 1/3 cup of water and 3 tablespoons of sugar. Cook for 2-3 minutes, then add the cornstarch and mix with a whisk for another 2-3 minutes. Remove the panna cotta from the mold. Drizzle it with the passion fruit sauce, garnishing with passion fruit seeds and mint leaves to taste. Serve with the cookies.

Cut a circle from the puff pastry measuring 8 1/2 inches in diameter. Butter the outside of a half-sphere mold, 6 1/3 inches in diameter; cover with p...

Puff Pastry Basket with Vanilla Cream

2CUPS milk

CUPS 1 1/2 cream

puff pastry

Fruit

Cut a circle from the puff pastry measuring 8 1/2 inches in diameter. Butter the outside of a half-sphere mold, 6 1/3 inches in diameter; cover with parchment paper, then with the puff pastry.&nbsp;

Brush with beaten egg, dust with powdered sugar and cover with another sheet of parchment paper, and finally with a second half-sphere mold, 8 1/4 inches in diameter. Bake at 400°F for 20-22 minutes in a convection oven.

For the cream: bring the milk to a boil with the vanilla bean pod cut lengthwise. In a bowl, mix the egg yolks with the sugar and the cornstarch. Pour the milk through a strainer into the egg yolk mixture, return it to the pot and put it back on the stove to cook, stirring, for 1 minute from when it comes to a boil. Transfer the cream to a bowl, cover with plastic wrap resting directly on the cream and chill. Whip the cream and gently combine it with the chilled cream.

To assemble: Fill the basket with the cream and garnish with your favorite fruit.

To make this painter’s palette, first blend 7 oz of the raspberries with 1/4 cup sugar and 1/3 cup water. Also blend the chopped apricots with 1/4 cup...

Painter’s Palette

11OZ. cream

7OZ. apricot flesh

Lime

Crunchy chocolate muesli

Mint

To make this painter’s palette, first blend 7 oz of the raspberries with 1/4 cup sugar and 1/3 cup water. Also blend the chopped apricots with 1/4 cup sugar, the juice of half a lemon, and 1/3 cup water.&nbsp;

Top 30 dolce recipes from across the web

The most viewed dolce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Copycat Starbucks Cinnamon Dolce La...

Peach and Amaretti Cookie Pie

Cinnamon Dolce Syrup

No-Bake Chocolate Tart

Chocolate Tiramisu

Flourless Chocolate Cake

Tuscan Cantucci Almond Cookies

Individual Chocolate Bread Puddings

Apricot Dacquoise

Ricciarelli: the Classic Tuscan rec...

Christmas Cake

The One and Only “Budino” Custard

Glazed Chocolate Cake

Carfogn: Traditional from Belluno

Passion Fruit Panna Cotta

Puff Pastry Basket with Vanilla Cre...

Painter’s Palette

Crema Pasticcera (Custard Cream)

Tropical Pavlova

Traditional Bonet

Crème caramel

Salted Caramel Tiramisu

Crème Caramel: the Classic Recipe

Persimmon Apple Parfaits

Gianduja Ripple Custard

Apple Strudel

Dulce de Leche Mousse with Candied ...

Custard Cream Horns

White Chocolate Cream-Filled Cake R...

Ciambellone soffice: la ricetta per...

Top 30 dolce recipes from across the web

The most viewed dolce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Copycat Starbucks Cinnamon Dolce La...

Peach and Amaretti Cookie Pie

Cinnamon Dolce Syrup

No-Bake Chocolate Tart

Chocolate Tiramisu

Flourless Chocolate Cake

Tuscan Cantucci Almond Cookies

Individual Chocolate Bread Puddings

Apricot Dacquoise

Ricciarelli: the Classic Tuscan rec...

Christmas Cake

The One and Only “Budino” Custard

Glazed Chocolate Cake

Carfogn: Traditional from Belluno

Passion Fruit Panna Cotta

Puff Pastry Basket with Vanilla Cre...

Painter’s Palette

Crema Pasticcera (Custard Cream)

Tropical Pavlova

Traditional Bonet

Crème caramel

Salted Caramel Tiramisu

Crème Caramel: the Classic Recipe

Persimmon Apple Parfaits

Gianduja Ripple Custard

Apple Strudel

Dulce de Leche Mousse with Candied ...

Custard Cream Horns

White Chocolate Cream-Filled Cake R...

Ciambellone soffice: la ricetta per...

The most viewed dolce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine